Pilafian's Pilaf

Family rice pilaf recipe from my father

Legend

This recipe for rice pilaf, a.k.a. "The Ultimate Version", is from Peter Pilafian,
my dad. Our ancestors in
Armenia
were responsible for bringing the pilaf to the village feasts (or so my dad tells me).

Pilafian's Pilaf Recipe

Quantity

Ingredient

4 tablespoons

butter

1 handful

fine egg noodles

1 (large)

clove garlic, minced

1/2 cup

chopped onion

1 cup

sliced mushrooms

1/2 teaspoon

dried dill weed

1 cup

white rice (regular uncooked)

2 cups

chicken broth

1/2 teaspoon

salt

1/2 cup

lightly toasted pine nuts (optional)

Directions

Melt butter in a 2-quart saucepan over medium heat. Stir in noodles
and let them brown (do not let butter or noodles burn). Add garlic,
onion, mushroom and dill weed. Sauté 3 minutes. Stir in rice
(Uncle Ben's Original – not Quick) and sauté until it takes on a
whitish, non-translucent appearance.

Meanwhile, heat the broth and salt to boiling in another pan. Pour
over rice mixture and stir briefly. Cover pan tightly and simmer
25-30 minutes (steam will subside toward end of cooking time). Do not peek.